Borsch - 10 recipes for cooking

Borsch, the recipe of which is unique in every family, is the first dish with a large number of diverse, vitamin-rich vegetables. The dish is popular not only in Ukraine and Russia, but also in Poland, Romania, Moldova, Lithuania. Depending on the region, the set of vegetables in the composition of borsch may vary - supplement or decrease.

Classic recipe for borsch with meat

Red beetroot soup with beets - a classic that is taken as a basis for new experiments. If an unmarried girl knows this recipe, she will easily subdue the male representative.

Three liters of liquid will require:

• beef meat with bone - ⅔ kg;
• cabbage - ⅓ kg;
• potatoes - ¼ kg;
• beets - 200 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomato paste - 30 g;
• oil (rast.) - 30 ml;
• garlic - 2 cloves;
• lemon juice;
• salt, spices - to taste.

To taste a delicious soup, you must follow these instructions:

1. The meat is washed under running water and placed in a pan with water, where it is cooked for an hour until cooked. During cooking, the resulting foam is removed from the broth.
2. While beef is cooked, vegetables are peeled and chopped.
3. As soon as the broth is cooked, the meat is removed, separated from the bone and chopped.
4. The prepared meat is returned to the broth pan again.
5. After boiling the broth, chopped cabbage is placed in the liquid.
6. When the water boils again, potato sticks are added to the contents.
7. Grated beet chips are put in a frying pan flavored with oil and stewed for 10-12 minutes with occasional stirring. Two minutes before being removed from the fire, the root crop is mixed with tomato paste and lemon juice, after which everything is sent to the broth, salted and seasoned.
8. From finely chopped onions and grated carrots, frying is done, while the onion should not be overcooked.
9. Carrot-onion mixture is added to the soup after the next boil.
10. The final chord is the addition of chopped garlic, which gives the borshch a special aroma.
11. Before serving, classic borsch is infused for about 25 minutes.

Advice! So that vegetables are not cooked, borsch should be cooked on low heat.

How to cook in a slow cooker?

 

With the development of technology and the advent of multicookers, the traditional first dish has become easier to cook, while the taste is superior to borsch cooked on the stove. For the performance of borsch in a slow cooker, the classic recipe is taken as the basis. All prepared ingredients are laid out in a thicket and filled with water. On the multicooker, the “Soup” or “Stewing” mode is set. After an hour, the borsch is served to the table with a dressing of sour cream.

In Ukrainian

The recipe for Ukrainian borsch is almost identical to the classical method, with the only difference being that it contains lard. At the end of the first course of cooking, grated garlic with lard is added to it.

Tasty recipe: borsch for the winter in banks - recipes

Siberian borsch with meatballs and beans

This version of borsch is characterized by the presence of meatballs, which the inhabitants of the region know by the name "hedgehogs".

For the original dish you will need:

• minced pork and beef - ½ kg;
• cabbage - ¼ kg;
• potatoes - 200 g;
• carrots - 1 pc.;
• beets - 200 g;
• onion - 1 pc.;
• white beans - 150 g;
• egg - 1 pc.;
• tomato paste - 100 g;
• oil (rast.) - 30 ml;
• garlic - 1 clove;
• lemon juice - to taste;
• salt, spices, herbs - to taste.

For tasting the finished dish, you must prepare the beans in advance, washing and pouring it overnight.

With the arrival of the next day:

1. Beans are poured with new water, salted and boiled until tender.
2. In a separate container, the minced meat is mixed with an egg, herbs and salt, after which meatballs are prepared from the mixture.
3. After peeling, onions, carrots, potatoes are diced, cabbage is chopped, beets are rubbed on a medium grater.
4. Potatoes are placed in boiled water (4-5 l) and cooked for about 10 minutes on medium-high heat.
5. At this time, onions in a heated frying pan with oil are parsed with carrots, 2 minutes before cooking, tomato paste is added to the carrot-onion mixture.
6. Cabbage is added to the potato, which after 10 minutes is supplemented with passivated vegetables in tomato.
7. The contents are cooked on a low-intensity fire while the beets are cooked, frying almost until ready in oil with the addition of liquid from a saucepan with soup and lemon juice.
8. Cooked beans and beets are placed in the pan, after which everything continues to cook over medium heat.
9. Closer to the end of the process, chopped garlic and meatballs are added to the soup, the ascent of which signals the readiness of the dish.

Moscow recipe with meat, sausages and smoked meats

To surprise guests with a piquant soup, you need to purchase the following products:

• beef - ⅔ kg;
• smoked bones - 100 g;
• sausages - 400 g;
• smoked meats - to taste;
• cabbage - ⅓ kg;
• carrots - 1 pc.;
• beets –⅓ kg;
• onion - 1 pc.;
• ghee - 50 g;
• tomato paste - 100 g;
• oil (rast.) - 30 ml;
• apple vinegar - to taste;
• salt, spices, herbs, sour cream - to taste.

During:

1. Cooked broth from meat and bone set.
2. At this time, vegetables are peeled and cut.
3. Beetroot straws are sautéed in a pan with ghee and a small amount of broth until soft, after which 2 minutes before turning off the fire, tomato paste and vinegar are added to the root.
4. Sliced ​​carrots and onions are passaged separately in vegetable oil.
5. Both dressings are combined and stewed for 3 minutes with the addition of broth.
6. Shredded cabbage is placed in a pot with boiling broth.
7. After 10 minutes, refueling is added, everything is cooked until ready.
8. 5 minutes before the end of cooking, vinegar, salt, spices, sausages and smoked foods are added.
9. When serving, greens and sour cream are laid out on plates.

Boyar borsch in pots in the oven: with beef, pork and chicken

You can also cook borsch without cabbage using cold cuts. This gives the dish not only an extraordinary taste, but also makes it very satisfying, rich in various nutrients.

The refrigerator must have:

• beef on the bone - 200 g;
• pork - 200 g;
• chicken - 200 g;
• bacon - 80 g;
• carrots - 2 pcs.;
• beets - 200 g;
• onion - 2 pcs.;
• ghee - 30 g;
• tomato paste - 80 g;
• garlic - 4 cloves;
• vinegar - to taste;
• salt, sugar, spices, herbs, sour cream - to taste.

When cooking:

1. Meat products are poured with water (2.5 l) and boiled for an hour with periodic removal of foam.
2. Shredded carrots and onions are added to the pan, after which everything continues to cook for another 40 minutes over low heat.
3. The broth is filtered, meat and remaining vegetables are cut into strips.
4. Beetroot straws are fried in oil with the addition of tomato paste, sugar, a spoonful of vinegar and broth until cooked.
5. Onions and carrots stew for about 10 minutes.
6. The bacon is chopped and ground with garlic.
7. All the ingredients of borsch in equal amounts are laid out in pots, salted, seasoned and poured with broth.
8. The pots are sent to the oven for half an hour, after which the dish is ready for tasting.

Step-by-step recipe for borsch with sauerkraut

Sauerkraut, which is very popular in the winter, can be used to make soup beloved by everyone from the following set of products:

• beef meat - ½ kg;
• sauerkraut - 200 g;
• potatoes - 200 g;
• beets - 200 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomato paste - 30 g;
• sunflower oil - 50 g;
• garlic - cloves;
• salt and spices to taste.

To execute a recipe:

1. Preparing a broth of beef cubes.
2. Peeled vegetables are chopped: potatoes are cut into cubes, root crops are rubbed onto a coarse grater, onions are cut into cubes.
3. Root crops with onions are fried in a pan with heated oil for 10 minutes.
4. Sauerkraut is squeezed and laid out in hot oil, where it is stewed with the addition of tomato paste and 50 ml of broth for 7 minutes.
5. Potatoes are placed in a boiled broth.
6. After 10 minutes, passivated vegetables and stewed cabbage are added.
7. Borsch is salted, seasoned and cooked until cooked for about a quarter of an hour.

With beans

 

Another variety of vegetable soup with sauerkraut, for the preparation of which it is enough to add beans pre-washed and aged for several hours in water when cooking beef. All other steps remain unchanged.

Kuban borsch

A rich, thick borsch, which is often difficult to attribute to the first dishes. It is prepared from a similar set of products, like for classic borsch, with the addition of one bell pepper, one large tomato, 100 g of lard and 50 g of butter.

For cooking:

1. From the chopped meat, a broth is prepared.
2. Beet chips are fried in sunflower oil with the addition of chopped tomatoes, pasta, vinegar and granulated sugar.
3. Chopped onions, carrots and parsley rhizomes are passaged in butter.
4. Salo is rubbed with garlic.
5. With each boiling, the prepared ingredients are added to the broth in the following sequence: potato wedges, lard, beets, carrots with onions, shredded cabbage with strips of pepper.
6. At the last boil, the contents of the pan are salted, seasoned, and then insisted on the burner turned off for half an hour.

Borsch for the winter in banks

Borsch filling dressing is an ideal solution for busy people. Without spending a lot of time preparing healthy dishes, you can simply boil the contents of the jar in the broth with potatoes. Healthy lunch is ready.

Basic ingredients:

• cabbage - 1 kg;
• potatoes - 200 g;
• beets - 1 kg;
• carrots - ½ kg;
• onions - ⅓ kg;
• Bulgarian pepper - 1 kg;
• tomatoes - 1 kg;
• garlic - 50 g;
• parsley - 200 g.

All products are cleaned and cut, laid out in sterilized jars.Everything is poured with a liter of boiling water with 100 g of salt and a similar amount of sugar, vinegar, bay leaf and peppercorns.

Thus, when preparing a classic red borsch, you should not limit the flight of imagination. Each of the recipes above, each hostess can diversify to their taste.